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Watercress Pesto Pasta with Roasted Parsnips and Peppers
VITAMIN SUNSHINE12Ingredients
40Minutes
400Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1/2 lb. pasta (I used a quinoa-rice blend)
- 1/2 cup pesto (watercress, or sub favorite)
- 1 parsnip (large)
- 1 red bell pepper
- 1 tsp. olive oil
- pepper
- sea salt
- 1 cup watercress leaves (optional- but we loved the extra greens!)
- 1 tsp. Sriracha hot sauce (1/2 isn't enough to make it spicy- but adds great flavor)
- 1 Tbsp. lemon juice
- 2 Tbsp. pine nuts (garnish, optional)
- 2 Tbsp. shaved Parmesan (or shredded, optional, garnish)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium360mg15% |
| Potassium520mg15% |
| Protein13g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate70g23% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A35% |
| Vitamin C110% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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